If you read labels in the cereal aisle, you know that oats are among the heart-healthiest of foods. And they may soon be even more […]

Kendra Allen’s curiosity about science was sparked by an episode about oceanography on the children’s TV show, Arthur. She pursued that interest through an upbringing […]

This “supergrain” is not a grain. Quinoa (KEEN-wah) is not even in the grass family, unlike such grains as wheat, rye, oat and corn. As […]

A little assistance can go a long way. That’s the lesson learned from multiple trips by CALS dairy experts to the state of Uttar Pradesh in northern India, one of the poorest parts of the world.

Treat chickens, not humans. That’s the approach Amin Fadl is taking in developing a vaccine that could halt the deadly foodborne pathogen at its source.

What makes Babcock ice cream so good to eat—and so good for science, students and industry?

Wisconsin residents of all ages and backgrounds are tracking wolves, monitoring streams, banding birds, counting invasive plants and more—all in the name of “citizen science”

CALS has a unique legacy of celebrating the arts and humanities in agriculture. An exploration that formally started during the Depression is enjoying renewed vigor in rural arts celebration today.

BS’06 Horticulture

A dozen years of cattle judging have taught Laura Elliott a lot. “You get to see all of your work and determination pay off when […]

Retired professors band together to teach and preserve CALS history

By the time you read this issue of Grow, I will have had the honor of serving CALS as dean and director for nearly four […]